I'm getting close to trying my first sourdough bread, working with a variety of methods/recipes I've found to settle on one that I want to try. Have made a successful and robust starter.
I do know that I want the bread sour, and I read that longer ferments produce more of the sour/acid bacteria than short ferments do. Most of what I read says to put the dough in the fridge to proof/ferment, but I'm wondering if that's really necessary? Seems to me that overnight in a cool room should also work. I don't have much fridge space, as I share it with a roommate.
I had to take my copy of Wild Fermentations back to the library, so can't refer to Sandor's words, but I'm guessing he just left them on the counter or something.
Any ideas?